Egg Free French Toast

This savoury French toast is buttery and crisp on the outside, beautifully fluffy inside, and most importantly tastes like egg! To achieve this I used kala namak, also known as black salt. It naturally contains sulphur, giving the toast a savoury egg flavour.

If you don’t use the black salt, it will still taste good, there just won’t be that egg flavour you associate with French toast. Anyway, on to the recipe!

Yield; Two – three servings(368 – 245kcal) Cook time; 10 minutes

You’ll need;

  1. 30g/1oz chickpea flour (aka gram flour or beskkkan)
  2. 90g/3oz unsweetened non-dairy milk
  3. Two tablespoons of nutritional yeast
  4. Half a teaspoon of smoked paprika
  5. Quarter of a teaspoon of black pepper
  6. One small baguette (I used the bake at home kind)
  7. Two tablespoons of non-dairy margarine (for frying)
  8. Kala namak/black salt to taste

Method;

  • Add the flour, milk, nutritional yeast, paprika and pepper into a jug. Whisk until there are no lumps and you have a smooth batter
  • Pour the mixture into a shallow dish. Add in the slices of bread. Allow them to soak for a minute, then flip them over.
  • Melt the margarine in a large frying pan over a medium heat. Once melted, add the slices of bread.
  • Fry for five minutes then flip them over, allow to cook on the other side for a further four or five minutes. Don’t poke them while they’re cooking, they cook better undisturbed.
  • Once they’re golden brown, sprinkle over a pinch of kala namak, immediately flip them over and another pinch to the other side, then serve straight away

Notes;

  1. Kala n’what now, where do I buy that? I bought mine online from amazon, but it’s sold from various online sites. Make sure to buy it in powder form, it’ll be almost pink in colour
  2. What else can I use the salt for? Add it to mashed firm tofu for an egg substitute in egg salad.Or add it at the end of making scrambled tofu, for an eggy tofu scramble
  3. The one thing to remember when cooking with kala namak; add it right at the end. If you add it too early the cooking process will destroy the sulphur, so it won’t taste like egg.
  4. But I prefer my French toast sweet I opted to make these savoury, but you could add sweetener for a sweet version. Maple syrup would be perfect for a sweet version

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